A light, no-bake dessert perfect for spring gatherings, Lemon Charlotte with Ladyfingers and Cream features layers of soft ladyfinger cookies wrapped around a silky lemon mousse. Finished with fresh or candied lemon and dainty edible flowers, it’s both refreshing and visually stunning—a true showstopper that requires no oven.
Why You’ll Love This Recipe
This Lemon Charlotte is the epitome of elegance and ease. Its light, mousse-like filling pairs perfectly with the crisp texture of ladyfingers, delivering a balance of tart lemon and sweet cream. Whether you’re hosting a brunch, tea party, or celebrating a special occasion, this no-bake dessert will impress without keeping you in the kitchen for hours. Best of all, it’s make-ahead friendly.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the lemon mousse filling:
- 1/2 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 1 cup heavy whipping cream, chilled
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
For assembly:
- 24–30 ladyfinger cookies (savoiardi)
- Lemon slices or candied lemon wedges
- Fresh edible daisies or flowers (optional, for garnish)
Directions
- Make the lemon curd base: In a saucepan over medium heat, whisk together lemon juice, lemon zest, granulated sugar, and egg yolks. Stir constantly until the mixture thickens, about 6–8 minutes. Remove from heat and stir in the butter until fully incorporated. Let it cool completely.
- Prepare the mousse: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Gently fold this whipped cream into the cooled lemon curd to form a light mousse.
- Assemble the charlottes: Line the inner walls of small ring molds or ramekins with ladyfingers, placing the flat side inward and trimming as needed. Lay additional ladyfingers on the base to form a crust.
- Fill and chill: Spoon the lemon mousse into the center of the prepared molds, smoothing the top. Chill in the refrigerator for 4–6 hours, or until the mousse has set.
- Garnish and serve: Just before serving, top each charlotte with lemon slices or candied lemon wedges and fresh edible flowers. Carefully unmold and serve chilled.
Servings and timing
This recipe makes approximately 6 individual charlottes.
Preparation time: 30 minutes
Chilling time: 4–6 hours
Total time: About 5–6.5 hours (including chilling)
Variations
- Berry twist: Fold in fresh raspberries or blueberries into the mousse for a fruity surprise.
- Limoncello flavor: Add a tablespoon of limoncello to the lemon curd for an adult-friendly version.
- Coconut cream: Replace half the whipping cream with coconut cream for a tropical touch.
- Gluten-free option: Use gluten-free ladyfingers if available for a celiac-friendly dessert.
- Vegan version: Substitute with vegan lemon curd and coconut whipped cream.
Storage/reheating
Store assembled charlottes covered in the refrigerator for up to 3 days.
They do not freeze well, as the texture of the mousse and ladyfingers can change significantly.
No reheating is necessary; this dessert is best enjoyed cold.
FAQs
How far in advance can I make Lemon Charlotte?
You can prepare it up to 24 hours in advance and store it in the fridge.
Can I use store-bought lemon curd?
Yes, store-bought lemon curd can be used, but homemade offers a fresher, more vibrant flavor.
What type of ladyfingers should I use?
Use crisp Italian-style ladyfingers (savoiardi) for best structure and texture.
Can I make this in one large mold instead of individual ones?
Yes, use a springform pan or a large trifle dish to make a single large Lemon Charlotte.
How do I prevent the ladyfingers from getting soggy?
Keep the mousse thick and avoid over-soaking the ladyfingers. Assemble and chill promptly.
Can I skip the edible flowers?
Absolutely. The flowers are optional and mainly for presentation.
Is this dessert suitable for kids?
Yes, as long as no alcohol is added. The lemon flavor is refreshing and kid-friendly.
Can I make this mousse without eggs?
You can use a lemon pudding or eggless lemon curd recipe as a base instead.
Can I substitute limes for lemons?
Yes, limes offer a tangy twist and can be substituted in equal amounts.
Why didn’t my mousse set properly?
The mousse might not set if the curd was too warm when mixed with cream or if it wasn’t chilled long enough.
Conclusion
Lemon Charlotte with Ladyfingers and Cream is an elegant and delightful dessert that beautifully showcases the brightness of lemon in a luscious, airy mousse. Easy to assemble and perfect for make-ahead entertaining, it brings both flavor and finesse to the table. Whether garnished simply or adorned with edible flowers, it’s sure to be a crowd-pleaser.
Print
Lemon Charlotte with Ladyfingers and Cream
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 38 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Description
A light and elegant no-bake dessert made with delicate ladyfingers, filled with silky lemon mousse, and topped with candied lemon slices and fresh daisies – a springtime showpiece.
Ingredients
- 1/2 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 1 cup heavy whipping cream, chilled
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 24–30 ladyfinger cookies (savoiardi)
- Lemon slices or candied lemon wedges
- Fresh edible daisies or flowers (optional, for garnish)
Instructions
- In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 6–8 minutes).
- Remove from heat and stir in butter until melted and combined.
- Let the lemon curd base cool completely.
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold the whipped cream into the cooled lemon curd to make the mousse.
- Line the inner walls of small ring molds or ramekins with ladyfingers (flat side in), trimming as needed, and place a few ladyfingers in the base.
- Fill the center with lemon mousse, smoothing the top.
- Chill in the refrigerator for 4–6 hours or until set.
- Garnish with a lemon wedge and edible flowers before serving. Carefully unmold and serve chilled.
Notes
- Ensure lemon curd is completely cool before folding in whipped cream to prevent melting.
- For best presentation, use ring molds for uniform shape.
- Edible flowers add a beautiful touch but are optional.
Nutrition
- Serving Size: 1 charlotte
- Calories: 320
- Sugar: 22g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
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